Izvorni znanstveni članak

https://doi.org/10.31727/gzb.46.6.8

The potential of ragweed (Ambrosia artemisiifolia L.) essential oil in the suppression of bacterial growth

Saud Hamidović orcid.org/0000-0001-5746-5114 ; Faculty of Food and Agriculture, University of Sarajevo, Sarajevo, Bosnia and Hercegovina
Belmin Bajrović ; Faculty of Food and Agriculture, University of Sarajevo, Sarajevo, Bosnia and Hercegovina
Amer Sunulahpašić ; Water Management and Forestry, Ministry of Agriculture, Travnik, Bosnia and Herzegovina
Fejzo Bašić orcid.org/0000-0002-3461-8509 ; Faculty of Food and Agriculture, University of Sarajevo, Sarajevo, Bosnia and Hercegovina
Teofil Gavrić orcid.org/0000-0003-2119-0846 ; Faculty of Food and Agriculture, University of Sarajevo, Sarajevo, Bosnia and Hercegovina
Berina Imamović ; Faculty of Food and Agriculture, University of Sarajevo, Sarajevo, Bosnia and Hercegovina
Blažo Lalević orcid.org/0000-0003-0285-1645 ; Faculty of Agriculture, University of Belgrade, Zemun, Serbia

Sažetak

Plant essential oils have antimicrobial properties that are widely used in food preservation and aromatherapy and also have various medicinal uses. The way essential oil will affect the microorganisms widely depends on the type of microorganism and the type of oil used. Gram-positive bacteria are more sensitive to essential oil antimicrobial traits than gram-negative bacteria. Ragweed (Ambrosia artemisiifolia L.) essential oil has a wide range of antimicrobial applications; this oil is recommended for potential health benefits because of its antioxidant activity. The aim of this study was to examine the antibacterial potential of the ragweed essential oils against Escherichia coli, Bacillus subtilis and Salmonella spp. The antimicrobial effect of the oil was examined using a diffusion method test. Before the experiment, the inhibition zone of bacterial growth was determined using the antibiotic gentamicin. The results of the study confirmed the antimicrobial effect of ragweed oil on the growth of Salmonella spp. and Bacillus subtilis growth, while this oil had negligible effect on Escherichia coli growth. Moderate susceptibility of Salmonella spp. and Bacillus subtilis and resistance of E. coli was observed after ragweed treatment compared to the standard inhibition zone values proposed by EUCAST. This research confirms the potential application of ragweed essential oil in the inhibition of Salmonella spp. and Bacillus subtilis growth.

Ključne riječi

essential oil; antimicrobial activity; Escherichia coli; Bacillus subtilis; Salmonella spp

Hrčak ID:

312548

URI

https://hrcak.srce.hr/312548

Datum izdavanja:

14.12.2023.

Podaci na drugim jezicima: hrvatski

Posjeta: 200 *